Woo-Suk Bang

Antioxidant activities and quality characteristics of omija (Schizandra chinesis Baillon) cookies

Omija fruit was included in cookie formulations and antioxidant properties and quality characteristics of omija cookies were determined. Five different cookie types were prepared using 0, 1.5, 3.0, 4.5, and 5.0% omija extract addition. Quality characteristics of cookie dough and cookies were determined, followed by antioxidant activity measurements. Consumer acceptability of the 5 cookie types was evaluated. The quality characteristics of the cookie types varied to differing degrees. However, differences did not impact consumer acceptance for omija cookie products. The antioxidant properties of omija cookies were correlated with the amount of omija extract added to cookie formulations. Addition of 1.5% omija extract to a cookie formula can increase antioxidant benefits without affecting consumer likings. This cookie recipe can be directly applied to value-added product development.

Antioxidative Activity of the n-Hexane Fractions from Spatholobus suberectus (SS), Scutellsria barbata (SB), Psoralea corylifolia (PC), Curcuma zedoaria (CZ), Schisandra chinensis (SC), and Corydalis turtschaninovii (CT)

LED-IT Fusion Technology Research Center, Yeungnam UniversityAbstract The objective of this study was carried out in order to evaluate the antioxidative activities of n-hexane fractionsfrom medicinal herbs. Certain parts from 6 species of edible and medicinal herbs were extracted with methanol. Radicalscavenging activity of the n-hexane fractions against DPPH and ABTS radicals were observed to be high in Psoraleacorylifolia, and Scutellsria barbata; it also significantly increased (p<0.05). For a comparison of the effect of variousconcentration of fractions, as the concentration of treatment increased, the antioxidative effects on radical scavengingactivity also oncreased; yet it was not significant. The antioxidative effect of medicinal plants was dependent on theconcentration but was not significant. Therefore, these results indicate that edible wild plants, such as Psoralea corylifolia,and Scutellsria barbata may be useful as potential antioxidant sources for improving the human antioxidant defense systemagainst disease.Keywords: ABTS radical, DPPH radical scavenging, free radical, Psoraleacorylifolia L., Schisandrachinensis

Antimicrobial Activity of Psoralea corylifolia, Schisandra chinensis, and Spatholobus suberectus Extracts

This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at 45℃ for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at 45 o C for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.

Acute and 4-Week Repeated-Dose Oral Toxicity Studies of Cirsium setidens in Rats

Cirsium setidens is a wild perennial plant species found in Korea that may have anti-oxidative, anti-adipogenic, and hepatoprotective activities. However, details of the toxicology of C. setidens remain unknown. This study was performed to evaluate the toxicological effects of an acute administration and 4-week repeated dosing of a C. setidens extract in Sprague-Dawley rats to ensure the safe use of this extract. C. setidens (1250, 2500, and 5000 mg/kg body weight/day) did not induce significant toxicological changes in groups matched by gender with respect to mortality, clinical signs, body weight, urinalysis, ophthalmoscopy, necropsy findings, hematology, and histopathology. Therefore, this study demonstrates that acute administration and 4-week repeated dosing of C. setidens extract orally using this administration protocol is safe.

Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage

This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, Omija juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and 30°C. The changes in moisture content and pH, total plate counts and molds were evaluated. In addition, the survival of artificially inoculated E. coli O157:H7 into Dasik was studied during storage. As a result, the moisture content of the samples ranged from 9 to 13% and the pH ranged from 2.7 to 6.7 (p<0.05). In Dasik made with red ginseng, propolis, or a combination of both, total plate count was not increased and the growth of artificially inoculated E. coli was inhibited (p<0.05). These results suggest that addition of ingredients such as red ginseng, propolis, and Omija juice to Dasik improves the microbial safety and quality during storage.

Effects of the 461-nm LED Light and Combination with Acid Stress Treatment on Staphylococcus aureus and Escherichia coli

This study was conducted to evaluate the disinfection effects of Staphylococcus aureus, and Escherichia coli treated with 461-nm LED and pH 5 at 15 o C for 10 h. S. aureus strains were decreased by about 4 log CFU/mL after 461- nm LED irradiation treatment alone for 10 h. E. coli strains were inactivated by irradiation. However, when microorganisms were subjected to a combined treatment of 461-nm LED and pH 5, both strains were inactivated by irradiation for 7 h. The highest D-value was 5.05 h for S. aureus ATCC 27664 and the lowest D-value was 1.39 h for E.coli O157: H7 ATCC 35150 (p<0.05) with 461-nm LED irradiation. For the combined treatment (461-nm LED and pH 5), the highest D-value was 1.58 h for S. aureus ATCC 19095, whereas the lowest D-value was 0.83 h for S. aureus ATCC 27664 (p<0.05). These data showed that bactericidal effects of a combination of pH 5 with 461-nm LED irradiation were enhanced compared to 461-nm LED irradiation alone.